Corn Chips Food

CORN CHIPS FROM SCRATCH

Corn Chips from Scratch image

I was looking on the Zaar for this recipe, but suprisingly, only found recipe for corn chips using corn tortillas. Found this somewhere else online..

Provided by Joodie

Categories Lunch/Snacks

Time 15m

Yield 30 chips, 1 serving(s)

Number Of Ingredients 4

Ingredients

1 cup cornmeal
1 tablespoon oil
1/2 teaspoon salt
3/4 cup boiling water

Steps:

Preheat oven to 400 degrees.
Mix all ingredients in a bowl.
Turn dough out onto a baking sheet lined with parchment paper or a well oiled baking sheet.
Spread dough out evenly and thinly across pan.
You may scored the dough into chip shapes or leave it whole and break it up later.
Bake for 10 minutes at 400 degrees.
Allow to cool on pan and break apart.

Nutrition Facts : Calories 561.9, Fat 18, SaturatedFat 2.4, Sodium 1209, Carbohydrate 93.8, Fiber 8.9, Sugar 0.8, Protein 9.9

CRAZY-GOOD CORN CHIPS

Crazy-Good Corn Chips image

Provided by Cooking Channel

Time 20m

Yield 1 serving

Number Of Ingredients 3

Ingredients

2 (6-inch) corn tortillas
1/8 teaspoon salt
Salsa, as dip, optional

Steps:

Preheat the oven to 400 degrees F.
Cut each tortilla in 1/2. Cut each 1/2 into 3 triangles.
Spray a baking sheet lightly with nonstick spray. Place tortilla triangles close together on the sheet.
Cover triangles with a 1-second spray of nonstick spray (optional). Evenly sprinkle with salt.
Bake in the oven until crispy, about 8 minutes, carefully flipping about halfway through bake time.
Serve with salsa for dipping, if using. Enjoy!

CHILI CORN CHIPS

Chili Corn Chips image

Make and share this Chili Corn Chips recipe from Food.com.

Provided by Millereg

Categories Grains

Time 15m

Yield 32 chips

Number Of Ingredients 5

Ingredients

1/4 teaspoon chili powder
1/4 teaspoon ground cumin
4 low-fat corn tortillas (6 inch)
1/8 teaspoon salt (or sodium-free seasoning of choice)
nonstick cooking spray

Steps:

Preheat oven to 400 degrees F.
In cup, mix cumin, chili powder, and salt.
Spray 1 side of each tortilla with cooking spray, sprinkle with chili powder mixture.
Cut each tortilla into 8 wedges and place on ungreased large non-stick cookie sheet.
Bake tortillas 8 to 10 minutes until crisp, cool on wire rack.
If not serving right away, store in tightly covered container.
Serve with"Fresh and Chunky Salsa" (You'll find the recipe under"Low sodium, low cholesterol dips" on this web site).

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